Vietnamese Mango Sticky Rice Pudding

Ingredients

• 1.5 cups short-grain sticky rice, rinsed and soaked in water for 30 minutes
• 1 can full-fat coconut milk
• 0.5 cup granulated sugar
• 2 large ripe mango, peeled and diced
• 0.25 teaspoon salt
• 2 tablespoons toasted sesame seeds, for garnish

Instructions

1. 1

   Drain the soaked sticky rice and place it in a medium saucepan. Add 1 cup of the coconut milk, the sugar, and the salt. Bring to a simmer over medium heat, stirring occasionally, until the rice is tender and the liquid is absorbed, about 20-25 minutes.

2. 2

   Remove the saucepan from the heat and let the rice sit for 5 minutes. Stir in the remaining coconut milk and the diced mango.